Appetizers and Snacks

The trick to these delicious BBQ shrimp from cookbook author Christine Flynn is to keep things super simple: a quick marinade, then a dip in hot honey sauce after they’ve come off the grill.

Hearts of palm have a naturally flaky, tender texture that reminds me of a cross between cooked baby potatoes and artichoke hearts. They work really well as a substitute for seafood. One note: They’re often packed with citric acid, which can make them extra tangy—avocado adds creaminess to balance this tartness.

Fresh, bright and packed with flavour, this tuna ceviche comes together in minutes. The citrus cures the fish just enough to keep it tender while still letting the bold flavours shine. Serve with tortilla chips, tostadas or cucumber slices.

So long chips—golden, crunchy, smashed potatoes make the perfect nacho base in this delicious recipe excerpted from Poppy Cooks: The Potato Book.

Give leftover cheese new life by turning it into a Boursin-like spread.